Coconut Cupcakes with Custard Filling

Ingredients
For Cupcakes (Makes 10):
4 large eggs (separated, yolks + whites divided)
30 g whole milk
50 g unsweetened canned coconut milk (full-fat)
30 g vegetable oil (neutral flavor)
60 g cake flour (sifted)
30 g granulated sugar

For Custard Sauce:
2 egg yolks
90 g whole milk
75 g unsweetened canned coconut milk (full-fat)
15 g granulated sugar
15 g cornstarch
100 g heavy cream (chilled)
Topping:
sweetened shredded coconut

Instructions
Make Cupcake Batter
Line 10 cupcake molds with paper liners. Preheat oven to 120°C/250°F. Position rack in middle layer.
Separate 4 eggs. Refrigerate the egg white. Save 2 egg yolks for the custard sauce and use rest of the egg yolks for scrambled eggs.
Whisk 30g whole milk, 50g coconut milk, and 30g vegetable oil until fully emulsified (no oil streaks).
Sift 60g cake flour into liquid. Mix until just combined.
Beat 4 egg whites with electric mixer until foamy. Gradually add 30g sugar; whip to soft peaks (curved tip when lifting whisk).
Fold ⅓ whipped egg whites into yolk batter. Gently fold in remaining whites until no streaks remain.
Pipe batter into molds (fill ¾ full). Bake 60 minutes until fully baked. Cool completely. Poke holes in centers with chopstick.

Make the Custard Filling
Whisk 2 yolks and 75g coconut milk. Sift in cornstarch; mix smooth.
Heat 90g milk and 15g sugar until boiling.
Slowly pour hot milk into yolk mix, whisking constantly.
Return to saucepan. Cook on medium-low, whisking until thick (~3 mins).
Strain; cover with plastic wrap touching surface. Chill 1 hours.

Assemble
Whip 100g heavy cream to stiff peaks. Beat chilled custard smooth; fold in cream.
Pipe custard into cupcake holes. Sprinkle toasted coconut flakes.